Salmon Laksa

This is a take on the Singapore version of Laksa called Laksa Lemak. It is well worth taking the time to pound (or food process ) the paste from scratch, it results in a more fragrant soup than the store bought version.

A key ingredient is Laksa leaf or Vietnamese mint, its aroma is unlike any other and is available at most Asian markets. The subtle omega rich oils of Mt Cook Alpine Salmon marry well with the silky coconut milk to create a satisfying meal.

Servings: 4

Ingredients

4 x 170g portions Mt Cook Alpine Salmon
3 cups coconut milk
3 cups fish stock
340g cooked rice flour noodles
2 x 6 minute boiled eggs
400g bean sprouts
8 roasted macadamia nuts
4 sprigs Vietnamese mint
4 sprigs coriander
200g rehydrated dried bean curd
2 tablespoons cooking oil

Spice Paste

10 Shallots peeled
6 cloves garlic
3 inch cube fresh ginger
4 red chillies
1 tablespoon soaked dried shrimp
3 tablespoons of fish curry powder

Method

1. Blend or pound the paste ingredients together
2. Sweat the paste off in the oil
3. Add the coconut milk and stock. Bring to the boil then turn down to simmer
4. Add the noodles and the salmon. Simmer for three minutes
5. Portion into four bowls
6. Cut boiled eggs in half and add to each bowl
7. Garnish with other ingredients

Substitutions: 200g of any store bought laksa paste can be substituted for the paste recipe included. Fish stock can be substituted with water and adding another tablespoon of soaked dehydrated shrimp to the paste.

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